roasted honeynut squash

Honeynut squash is a sweet miniature winter squash perfect for roasting and stuffing with a quick and easy fall inspired filling.

Stuffed Honeynut Squash

large (or 2 smaller) honeynut squash, halved and seeded

extra virgin olive oil

yellow onion, chopped

celery,

garlic,

sweet/tart apple, chopped

rosemary

salt and pepper

pecans

Preheat oven to 400°F and spray a heavy...

Preheat oven to 400°F and spray a heavy duty baking sheet with cooking spray.

Place the halved and seeded honeynut squash flesh...

Place the halved and seeded honeynut squash flesh side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.

While honeynut squash roasts, prepare the filling by...

While honeynut squash roasts, prepare the filling by placing a large skillet over medium-high heat.

Add the ground meat and cook until browned,...

Add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks.

Drain any excess water from the meat (this...

Drain any excess water from the meat (this will depend which kind of meat is used) if necessary and return the skillet with the meat to the stove. Reduce heat to medium.

Add the olive oil, onion, celery and garlic...

Add the olive oil, onion, celery and garlic to the skillet. Stir to combine and cook for about 5 minutes until onions and celery start to soften.

Add the chopped apples and rosemary and cook...

Add the chopped apples and rosemary and cook an additional 3-4 minutes. Season to taste with salt and pepper.

When squash is roasted, remove from the oven...

When squash is roasted, remove from the oven and let sit until cool enough to handle.

Scoop some of the flesh out of the...

Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.

Add the ground meat mixture to the bowl...

Add the ground meat mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.

Spoon the filling back into the squash halves....

Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.

Garnish with any leftover chopped rosemary and serve...

Garnish with any leftover chopped rosemary and serve warm.

Honeynut Squash is halved, seeded, simply seasoned, and roasted. Similar to butternut squash but sweeter with a more rich flavor, honeynut squash is so easy and fast to cook. Plus the skin is edible, so no peeling required!

Roasted Honeynut Squash

squash

olive oil ((more if needed))

salt

black pepper

herbs

Preheat your oven to 425 degrees F. Cut the honeynut squash in half and scoop the seeds out and discard.

Place the squash cut-side-up on a rimmed baking sheet (or other baking dish) and drizzle with the olive oil (about 2 tablespoons). If necessary, rub the oil in so everything is evenly coated. Then, season evenly with the kosher salt (about ½ teaspoon) and black pepper (about ¼ teaspoon).

Flip the squash so it&#39;s cut-side-down (see notes) and roast at 425 degrees F for 20 minutes. At this point, pierce one of the squash with a paring knife to see if it inserts very easily and the squash is soft and fully cooked. If not, give it 5-10 more minutes.

Top 2 roasted honeynut squash recipes from across the web

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Stuffed Honeynut Squash

Roasted Honeynut Squash

Top 2 roasted honeynut squash recipes from across the web

The most viewed roasted honeynut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Honeynut Squash

Roasted Honeynut Squash

The most viewed roasted honeynut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine